In the words of the great Peter Griffin, "You know what really grinds my gears?". When people refer to these ethereal french pastry creations as macaroons, I cringe. There is a big difference. The difference is that one is made by a professional pastry cook and the other is made by my Bubbie Rose in Boca Raton. These are Macarons, pronounced as it is written. If you haven't tried one yet, you should drop what your doing right know and run, as fast as you can to your nearest french bakery. The Macaron is a sandwich of two cookies made of meringue and almond flour with a butter cream and jam center. The cookies are carefully piped onto baking sheets and cooked slowly to create a dome that collapses under your teeth as you bite down, then dissolves away. The butter cream and jam center of these Macarons can be any combination a pastry cook could come up with. The Macarons in the above photo were from the Apple Pie Bakery at the Culinary Institute of America. They are flavored, from top left to bottom right as follows: Cherry limeade , Litchi and raspberry, goat cheese and apricot, orange creamsicle, vanilla white chocolate. My favorite was the litchi and raspberry. Goat cheese and apricot was also very pleasing on the palate. The whole sweet, sour, salty element of it was very cool. I cant say that I was a fan of the Cherry limeade. Perhaps this flavor combination should stay in its original birthplace, the slushy department at Sonic on route 9. And to make my point very clear here, this is what a Macaroon looks like. Also this is what my Bubbie Rose in Boca looks like.
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